Nothing tastes better on a cold day than a big plateful of homemade spaghetti. This from scratch sauce is plant-based and fat-free. For a heartier sauce, you can add vegan "meat" (pictured). See recipe notes for other add-in options.
Brown onion, garlic and bell pepper in vegetable broth or white wine.
Add all remaining ingredients except the spaghetti noodles. Stir well and bring to a slow boil. Turn down heat and simmer for at least one hour, stirring occasionally.
About 20 minutes before serving, boil a pot full of water and cook the spaghetti noodles according to the package instructions. If you are adding vegan "meat" to your sauce, this is the time to add it so it can heat through.
Drain and rinse noodles. Spoon the sauce over the noodles and serve with a big green salad and thick slab of bread.
Additional Notes:
If the sauce tastes too tomatoey, you can add a tsp. of sugar to cut down the acidity.
As weird as it sounds, adding a small amount of Panko bread crumbs to the sauce will help to thicken it.